Lightly sweet cornbread is loaded with spicy jalapenos, onion and cheese in this Jalapeño Cheddar Cornbread recipe. It's exactly the side dish you need on your dinner table tonight!
1cupmilkbuttermilk is best, but any milk works too
2large eggs
¼cupunsalted buttermelted
¾teaspoonvanilla extract
2jalapenosseeded and diced
½cupcheddar cheeseshredded
2teaspoonsminced onion
Instructions
In a large bowl combine all ingredients. Stir until blended. Allow to sit about 5 minutes in bowl.
Butter 9-inch round cake pan with 2 Tablespoons melted butter. Pour batter into pan.
Bake in a 400 degree oven for 20-22 minutes. Serve immediately or cooled to room temperature.
Notes
Serve warm or room temperature. Jalapeno Cheddar Cornbread tastes delicious both ways so feel free to cut up a big slice while it’s still fresh from the oven!
Don’t make it too far ahead of time. Cornbread tastes best eaten the same days it’s made, or up to a day later. After a couple of days it starts to taste stale.
Butter generously. I use a full 2 tablespoons of melted butter to coat the bottom of my cake pan. It doesn’t just keep cornbread from sticking—it helps brown the bottom of the bread with rich buttery flavor.